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Thursday, January 25, 2018

Oven-Roasted Potato Wedges

The other night, I made up a recipe for a London Broil Marinade.    I knew I wanted to do potatoes with it but wasn't quite sure what I wanted to do with potatoes so I broke out my  Taste Of Home Cookbook and came across a recipe for  Oven-Roasted Potato Wedges.

The recipe called for Baking Potatoes and Rosemary.  Neither of which I had so I substituted the baking potatoes for Red Potatoes and the Rosemary for Thyme.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.

INGREDIENTS

  • 4 unpeeled baking potatoes (2 pounds)
  • 2 tablespoons olive or vegetable oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon pepper

    DIRECTIONS

    Cut potatoes lengthwise into wedges; place in a greased 13-in. x 9-in. baking pan. Drizzle with oil. Sprinkle with onion, garlic, rosemary, salt if desired and pepper; stir to coat. Bake, uncovered, at 400° for 45-50 minutes or until tender, turning once.Yield: 8 servings.

    NUTRITIONAL FACTS

    1 each: 114 calories, 4g fat (0 saturated fat), 0 cholesterol, 5mg sodium, 19g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.


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Wednesday, January 24, 2018

April's Marinated London Broil

This past week, my Husband and I bought this great, thick cut of London Broil.
 I wanted to do something different with this beautiful piece of meat and decided to make my own marinade for it.  So, I gathered up some ingredients and did just that!



I started by peeling and chopping up the baby onion.  I then combined it, the lemon juice, balsamic vinaigrette, olive oil, thyme, minced garlic, and oregano in a medium bowl.


Once this was well blended, I poured the mixture into a ziplock bag.   I then pierced the london broil 6 times each on both sides with a fork. Then placed the meat in the bag.






I let this marinate in the refrigerator for about 24 hours.  I flipped the London Broil over in the morning to let the juices flow through to the other side.


This is how it looked before I put it in the oven.  I sprinkled on the salt and pepper before placing it in the oven.  It was so aromatic I just knew it was going to be delicious!


 I broiled it for 6 minutes on each side and it came out perfectly rare!



It was so mouth-watering delicious, packed full of flavor.  This piece of meat  was nice and juicy, tender and melted in your mouth!  I served it with Roasted Potato Wedges (recipe)

April's Marinated London Broil

INGREDIENTS:

1 Baby Onion; peeled and chopped
3 Tbsps Lemon Juice
3 Tbsps Balsamic Viniagrette
1 Tbsp Olive Oil
1 Tsp Thyme Leaves (or 2 tsp fresh Thyme)
1 1/2 tsp Minced Garlic (or 4 cloves; minced)
1 Tsp dried oregano (or 1 Tbsp Fresh oregano)
1-2 lbs London Broil  (Mine was about 1 1/2 lbs)
1/4 tsp Salt
1/4 Tsp Pepper

DIRECTIONS:

Combine first 7 ingredients in medium bowl then pour into zip lock bag.  Pierce London Broil with a fork 6 times on each side; add to bag, seal.

Marinate in refrigerator overnight, flipping over in the morning.

Preheat broiler.

Remove meat from bag, place on broiler pan.  Sprinkle with the salt and pepper.  Broil 4 inches from heat for 6 minutes on each side or until desired doneness.  Let stand 10 minutes.



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Thursday, January 11, 2018

Hot Chicken Sundae


I have to tell you first where this idea came from.  We were at the NY State Fair a few years ago and I saw a sign for "Hot Beef Sundae".  I had no idea what one was and was thinking "Ewww, must be something off the wall like deep fried ice cream or something."

My husband and I decided to ask the people at the concession stand what they were so we tried them and OMG!!  We liked them so much that a few weeks later, I made them myself.

A couple of months ago, I thought why not make a Hot Chicken Sundae and I proceeded to do just that.  And we had it again, tonight.
What is a Hot Chicken Sundae?  Well, it's mashed potatoes which represent the ice cream, top that with chicken and gravy to represent the syrup, sprinkle on shredded cheese, then add a spoonful of sour cream and top with a cherry or grape tomato (the cherry!)

Now, I don't measure or weight anything when I cook.   So, I will tell you approximately what I used. 

INGREDIENTS
4 boneless, skinless chicken breasts
2 - 10.5 oz cans of chicken gravy  (you can make your own)
5 medium sized potatoes
shredded cheddar cheese
sour cream
cherry or grape tomatoes


DIRECTIONS

Cook, then shred the chicken.  I let the shredded chicken sit in the broth until we were ready to use it.

Peel, cook and mash the potatoes.

I heated the gravy while I was mashing the potatoes.

Layer mashed potatoes, chicken, gravy, cheese, sour cream and finally the tomato and enjoy!

Side note: I had way too much chicken so, I am freezing it for another day.

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